This soup is quick to whip up when using left-over roasted chicken, but if you don’t have any left-over chicken you can broil or pan-cook some chicken and then shred or dice it and then add it to the soup.

If you like Mexican-inspired food and flavors you’ll want to keep the base and seasonings from this recipe on hand for other recipes like chili and Mexican lasagna.

For example, besides salt, these ingredients are a staple in my pantry:

I’m so enamored of Ancho chili (mild and flavorful) that I make my own from dried Ancho chili. I just toast a few in a pan for a few minutes and then take them off the heat when they get fragrant (5 to 10 minutes), cool them, and then grind them into a powder in my coffee bean grinder. I make extra so I always have some handy to sprinkle around.

Mexican Chicken Soup {quick & easy}

I make this with left-over rotisserie or roasted chicken (dark or white meat) so it’s quite tender, but any leftover chicken will work.

If you like things with more of a kick, replace the Ancho chili powder with Chipotle powder. And if you like more heat in your soup add 1/4 teaspoon cayenne pepper.

Ingredients

1 tablespoon olive oil

1/2 teaspoon cumin powder or seeds

1/2 teaspoon salt (plus more to taste)

2 large carrots, peeled and diced

1 small red onion (or other onion), peeled and diced

1 large garlic clove, minced

1/4 teaspoon Ancho chili powder (or other chili powder)

1 medium zucchini, trimmed and diced

4 cups chicken stock (or vegetable stock or water)

1 can (14 ounces or 400 g) diced tomatoes (fire-roasted is even better!)

I am on the SCD diet and LOVED this soup. My whole family loved it…they topped it with tortillas, sour cream and guacamole and I stuck to SCD safe plain yogurt and guacamole! Thanks for great recipes always!!!

This soup is the best! I am eating it right now, this is the 4th time I have made it and had to comment. The spice combination is perfect. I am on the SCD and am so grateful to you for your great recipes. I use your cake and muffin recipes every week and don’t know how I’d cope without your recipes. Thank-you! Nancy H

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About the comfy belly chef

Welcome! comfy belly is a place for me to store and share recipes, interviews, and tips. I use simple, nutrient-dense ingredients, staying as close to the earth as possible. One of my boys was diagnosed with Crohn’s in 2005, which inspired me to share my love of food, health, and well being. Read More →